This Italian rice is grown in the Veneto region. The Vialone Nano, with its squat grains, is an excellent rice that absorbs condiments very well and has a good yield in cooking. Much appreciated in the old gastronomical tradition in Veneto and Mantova, it is more suitable for risotto than for soups. It is often combined with the most traditional flavors of these areas, including pumpkin, snails, and game meat. Its popularity got a boost when the legendary Harry's Bar of Venice opened a restaurant in New York, where the chef uses only Vialone Nano when making his risotto.

Arrived promptly in good shape. Excellent rice, makes very good risotto.

By Sandyfrom Wichita KSon Nov 14, 2011

Vialone Nano Rice

Great rice for Paella!
Fast shipping!

By Bill Requefrom San Franciscoon May 09, 2011

Good stuff!

My Rice arrived perfectly packed

By Jayfrom FLon Aug 15, 2010

Veneto Nano

Excellent

By Doylefrom Alaskaon Aug 04, 2008

Perfect Risotto

I have made Risotto with Arborio, Carnaroli, and Vialone Nano rices. Of the the three I think Arborio is the easiest to work with but Vialone Nano makes the best risotto. I find it absorbs a little more liquid so you have to be ready for that. If you don't have a little extra stock it won't get cooked to the al dente you need. That said it makes the best creamiest ristto ever. It is nice to find it available here as I never see it in stores.

By Lyndafrom Kill Devil Hills, NCon Jun 30, 2008

Best rice for risotto!

Having lived in the Veneto for many years I found that Vialone Nano was the very best rice for risotto. I was so happy to find it on igourmet.com since it is impossible to find it locally.

By Lesliefrom Saratoga Springs, NYon Aug 31, 2007

The royalty of risotto

This is the royalty of all the rices used for risotto. I love how it's very short but gets very plump, and still has a little bite to it when it is done. Very nice rice for risotto. I have not used arborio rice in years; I much prefer vialone, and if I don't have any on hand, I use caranoli (which is also really good, I just prefer vialone nano).Use the red cow parmigiano reggiano for a truly over-the-top top-notch risotto.